Uji Flavored Matcha Yuzu

Yuzu Matcha (柚子抹茶) is matcha scented with yuzu, Japan's signature citrus. The aroma is crisp and refreshing, and it is at its best as a cold drink rather than a latte.

The base: half of the blend is authentic ceremonial-grade Uji matcha from Kyoto. The other half is a Japanese domestic blend of 1st and 2nd harvest leaves — chosen deliberately, because it keeps the matcha character present once milk is added.

Origin: Uji, Kyoto 50% · Japan blend 50%  |  Cultivar: Blend (Yabukita, Okumidori, Gokou, others)  |  Harvest: 50% 1st harvest / 50% 1st–2nd harvest blend  |  Supply: ~100 kg/month  |  Sugar: None added

Recipe — Sparkling Iced Yuzu Matcha

The way we like it best: the yuzu aroma lifts as soon as the sparkling water hits the matcha, and the drink finishes clean and citrusy rather than sweet.

You will need (1 glass)
Yuzu matcha — 2–3 g
Hot water — 50 ml
Sparkling water — 150 ml
Syrup — 10–15 ml
Ice

Method

1. Dissolve the yuzu matcha in a little of the hot water first, working it into a smooth paste. This is what keeps the drink free of lumps.
2. Add the rest of the hot water and whisk until it is fully dissolved.
3. In a glass, combine the syrup, ice and sparkling water, and stir until the syrup has dissolved.
4. Pour the yuzu matcha in slowly, aiming at the ice so it settles gently through the drink.
5. To finish, top with a slice of lemon or a twist of lemon peel — it makes the glass look as good as it tastes.

Adjust the syrup to taste, or leave it out entirely: the matcha itself contains no added sugar.